High-Protein Steak with Sweet Potato Mash, Chimichurri Butter & Fried Egg
A high-protein steak bowl served with creamy sweet potato mash, chimichurri butter, and a crispy fried egg. Packed with flavour, perfect for fresh meals or meal prep.
Steak, Mash and Eggs
Ingredients
Steak
- 400 g Rump or Scotch (Ribeye) Steak
- 15 ml Olive Oil
- Salt & Pepper
Sweet Potato Mash
- 400 g Sweet Potato
- 200 g Potatoes All Rounder
- 80 g Greek yogurt
- Salt & Pepper
Chimichurri Butter
- 50 g Unsalted Butter Softened
- 5 g Flat Leaf Parsley Chopped
- 1 Garlic Clove
- 5 ml Red Wine Vinegar
- 1 g Dried Chilli Flakes
- Salt & Pepper
Serving & Garnish
- 2 Whole Eggs
- Flat Leaf Parsley Chopped
Method
- Bring the steak to room temperature and pat dry. Rub with olive oil and season with salt.
- For the chimichurri, mix all ingredients until combined. Chill for 30 minutes — spoon or slice over steak slices.
- Boil all-arounder potatoes & sweet potatoes in a pot for 22-25 minutes or until fork tender. Drain through a colander.
- Mash, using a rice or handheld masher. Add in yogurt, salt, and pepper. Serve chunky or smooth.
- Place a pan over medium heat, add oil and crack in 2 eggs. Cook for 3-4 minutes or until the whites have just set. Remove from the pan.
- Heat grill pan or heavy skillet to smoking hot. Sear the steaks for 2 to 2 1/2 minutes per side for medium-rare. Rest 5–10 mins — slice thin against the grain.
- Serve in bowls, garnish with flat leaf parsley and cracked black pepper. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Steak & Mash
Store cooled steak slices and sweet potato mash in airtight containers.
Refrigerate for up to 4 days.
Chimichurri Butter
Store in an airtight container or wrapped in baking paper in the fridge for up to 7 days.
You can also freeze it for up to 1 month.
Fried Egg
Best cooked fresh.
If you’re meal prepping, store separately and reheat gently — but for best results, fry the egg when ready to eat.
Reheating Instructions
Steak
Microwave on medium for 60–90 seconds, covered, or gently reheat in a pan over low heat until just warmed through.
Avoid high heat to prevent drying out.
Sweet Potato Mash
Microwave in bursts of 30–60 seconds, stirring between each until hot.
Add a splash of water or milk if needed to loosen the texture.
Chimichurri Butter
Allow to melt naturally over hot steak or mash when serving.
Egg
Recommended to fry fresh — if reheating, microwave for 10–15 seconds on low or heat gently in a pan.
Watch How To Make The Recipe
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